Try our salpicoa salad then check out our Brazilian moqueca and roast chicken coxhina. Find more Brazilian recipes here, then check out the 10 things we love about São Paulo cuisine.


  • 2 large floury potatoes, peeled (about 350g)
  • 1 small cooked chicken
  • 1 Granny Smith apple, julienned
  • 1 red skinned apple, julienned
  • 3 tbsp golden raisins
  • 11/2 lime, juiced
  • 3 tbsp mayonnaise
  • 1 tbsp soured cream
  • a small bunch flat leaf parsley, leaves picked and chopped


  • STEP 1

    Step 1

    Cut the potatoes into matchsticks by cutting smaller than ½ cm slices then cutting across, the same width, to make shoestring fries. Put in a bowl of cold water and leave for 30 minutes.

  • STEP 2

    Step 2

    Shred the chicken, discarding any fat, skin, bone and gristle. Put in a bowl and add the apple and raisins. Mix the lime, mayo and cream and season really well.Add to the chicken and toss.

  • STEP 3

    Step 3

    Drain the potatoes and pat dry using a clean tea towel. Heat some oil no more than 1/3 full in a large pan and heat to 180C, or until a cube of bread browns in 30 seconds. Add the potatoes and fry until crisp and golden. Drain on kitchen paper.

  • STEP 4

    Step 4

    Arrange the salad on plates. Season the fries then scatter over the top with the parsley.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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